Origin Story
La Loma farm, located in the San Carlos area of Tarrazú, overlooks the Pirris River Dam, offering a stunning view that reflects the farm’s dedication to quality. Walking through the farm, you can feel the love and attention given to the land. At an altitude of 1,800-2,000 meters above sea level, this well-shaded plantation thrives under soft afternoon sunlight and cool cloud cover from the Pacific Ocean, creating ideal growing conditions that allows for the production of exceptional coffee.

For years, Seylin Jimenez, her husband Alberto, and their children sold their coffee cherries to larger wet mills. Driven by a desire to create something truly special, they transitioned to the specialty coffee market, focusing on small micro-lots and meticulous natural processing. This approach allowed them to produce coffees that truly reflect the unique character of their land and their family’s dedication.

Processing
The process begins with hand-picking only the ripest cherries, with harvesters receiving premium compensation for their precision. The cherries are placed on raised drying beds, where they naturally ferment for 2–3 days to enhance fruity and wine-like characteristics.

After fermentation, the cherries are evenly spread and turned up to six times a day for consistent drying over a period of 3–4 weeks. Throughout the process, any imperfections are removed by hand, ensuring only the finest beans are selected.

The Costa Rica San Carlos Seylin Jimenez Natural is a tribute to the Jimenez family's commitment—a coffee that captures the vibrant essence of their craft.

Ideal for those seeking a bright, refreshing profile, this seasonal release is a perfect representation of Costa Rica’s finest coffee.